Making burgers for a crowd? If you want to do more than fire up the grill, than have we got an idea for you: stuffed cheeseburger bombs!
Source: How To Make A New Kind Of Stuffed Cheeseburger | TipHero
– 3 strips bacon
– ¾ pound lean ground beef (we used 93% lean)
– ⅓ cup diced onion
– 2 tablespoons ketchup
– 1 tablespoon mustard
– 2 tablespoons chopped pickle
– 1 beaten egg
– 8 Grands Homestyle Buttermilk biscuits (1 can)
– 4 slices cheddar, quartered
– Sesame seeds, for sprinkling on top (optional)
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cook the bacon. Remove from the pan and drain off most of the fat.
- In the same pan, brown the onion and ground beef.
- Crumble the bacon and stir it into the beef mixture along with the chopped pickle, ketchup, and mustard. Allow to cool 10 minutes.
- Mix in the beaten egg.
- Roll out a biscuit into a 6-inch circle with the edges thinner than the middle. Place 2 pieces of cheese in the center, then place ¼ cup of the meat mixture on top of the cheese. Press down to compact the filling. Bring the opposite sides of the dough together over the filling, then fold in the rest of the edges until completely sealed. Pat into a circle again and top with sesame seeds, ifdesired.
- Repeat with each of the biscuits until every one is stuffed.
- Bake for 15 to 18 minutes, until golden brown.
Dan Howard’s daughter had come home from college for the holidays. Like any father, he was happy to have her around – but after five days of living with a college kid, he finally cracked.
Click below for the video
Source: Father’s sarcastic rant goes viral | FOX 13 Tampa Bay
4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners’ sugar, for dusting
Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners’ sugar.
From Food Network Kitchen
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-banana-pancake-breakfast-casserole.html?soc=socialfnvideo&oc=linkback
Get the recipe for Chocolate-Banana Pancake Breakfast Casserole via @FoodNetwork:
Source: Chocolate-Banana Pancake Breakfast Casserole Recipe : Food Network Kitchen : Food Network
Make your own homemade Headache Balm with coconut oil, peppermint, lavender and Frankincense essential oils. It’s easy to make in just a few minutes!
Help soothe a headache with this simple DIY Headache Balm made with coconut oil, peppermint, lavender and frankincense essential oils.
- 1/4 cup coconut oil
- 20 drops of peppermint essential oil
- 12 drops of lavender essential oil
- 10 drops of Frankincense essential oil
- Melt coconut oil in a double boiler over medium heat. Remove from heat and stir in essential oils. Pour into a container. Let sit for an hour to cool before covering.
Source: Headache Balm – Simply Stacie
This picture actually said Dear daughter but I changed it to dear child because I have a son and I would like to apply it to every child.
If I could give you one thing in life,
I would give you the ability to see yourself through my eyes. Only
then would you realize how special
you are to me.
1 shortbread crust
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided
In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz. (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.
To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.